Watermelon Cake

Ingredients

• two cups sugar
• one cup butter
• one cup sweet milk
• three and one-half cups flour
• two teaspoons cream of tartar
• one teaspoon soda
• whites of eight eggs
• one cup red sugar
• one-half cup butter
• one one-third cup sweet milk
• two cups flour
• whites of four eggs
• a cup of small seedless raisins

Method

1. 1

   Prepare white and red parts separately.

2. 2

   Layer in a round baking pan and bake in a moderate oven.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 86. The excerpt below is the record exactly as published.

one cup butter, four eggs, one-half cup sweet milk, two and one-fourth cups flour, two teaspoons baking powder, one cup mashed potatoes, one cup ground choco- late, one cup chopped walnuts, one cup choo- ped raisins, one and one-half teaspoons cinna- mon, one teaspoon allspice, one teaspoon cloves. Beat sugar and butter well together and add the eggs, which should be beaten until light. Stir in the milk and then the flour with the baking powder sifted with it. Next add the potatoes, which should be cook- ed and well mashed and let stand until cold. Stir in the chocolate and the ground spices, then the nuts and raisins, which must be chopped very fine. Stir the cake a few min- utes and bake in a loaf in a moderate oven. NO. 80. POTATO CAKE. Mrs. George Al- fred Miller, No. 18 Navy street, Ocean Park. Cal.— One cup of butter, two cups sugar, two cups flour, one cup mashed potatoes, one-half cup sweet milk, four eggs, one cup gratea sweet chocolate, one cup chopped walnuts, two teaspoons baking powder, one teaspoon cloves, one teaspoon cinnamon, a little nut- meg. Bake in loaf. NO. 81. POUND CAKE. Mrs. Nellie B, Stewart, 1417 Bast Twenty-first street, Los An- geles.—One pound butter, one pound sugar, one pound flour, one pound seeded raisins, whole; large teaspoon essence lemon; half tea- spoon extract almond; one and half teaspoons baking powder, eight eggs. NO. 82. RIBBON CAKE. Lizzie A. Graves, Ontario, Cal.— One cup sugar, one-half cup butter, two cups flour, one-half cup milk, three eggs, two teaspoons baking powder. Take out a cup of dough and add to it two tablespoons of molasses, one-third of a tea- spoon each of cloves, cinnamon, mace and all- spice. Bake in three tins; two light and one dark. Place together immediately after they ara done, the dark in the center. NO. 83. SCRIPTURAL CAKE. Harriet Adams-Chambers, Prospect Park, Cal.— Four and one-half cups of I Kings, iv:22. One cup of Judges, v:25; last clause. Two cups of Jeremiah, vi:20. Two cups of I Samuel, xxx:12. Two cups of Nahum, iii:12. Two cups of Numbers, xvii:8. Three tablespoons of I Samuel, xiv:25. A pinch of Leviticus, ii:13. Six Jeremiah, xvii:ll. Half cup of Judges, iv:19; last clause. Two teaspoons of Amos, iv:5. Season to taste of II Chronicles, ix:9. Key to the above: Four and one-half cups fine flour, one cup butter, two cups sugar, two 52 COOKING AND OTHER RECIPES. cups raisins, two cups figs, two cups almonds, three tablespoonfuls honey, a pinch of salt, six eggs, half cup milk, two teaspoonfuls of yeast powder; season to taste with spices, NO. 84. SPANISH CAKE. Mrs. R. B. Wat- son, Bryson Villa, Sixty-eighth street, Los Angelas. — Two tablespoons melted butter, one cup sugar, half cup milk, yolks of three eggs, one and seven-eighths cups of flour, one and one-half teaspoons baking powder; one- half teaspoon cinnamon; cream the but- ter, add gradually the sugar, then the egg yolks beaten until light colored; "sift together thoroughly the flour, baking powder and cin- namon, and add alternately with the milk to the first mixture. Bake in layers; spread with CARAMEL, FROSTING: One and one-half cups brown sugar, three-fourths cup thin cream, one teaspoon butter. Cook until a ball is formed, when the mixture is tried in cold water. Beat until ready to spread. NO. 85. SPONGE CAKE. (A very old re- cipe.) Mrs. Nellie B. Stewart, 1417 East Twen- ty-first street, Los Angeles.— Five eggs, half pound of sugar, quarter pound flour. Beat yolks well, add sugar. Beat whites fifteen minutes (if egg beater is used less time is required to beat them stiff;) add to yolks and sugar, then add flour gently. NO. 86. WALNUT CAKE. Mrs. R. B. Wat- son, Bryson Villa, Sixty-eighth street, Los An- geles.— Half cup butter, one cup sugar, yolks of three eggs, and whites of two, well beat- en; half cup milk, one and a half cups flour, one and one-half teaspoons baking pow- der, three-fourths cup walnut meat, broken in pieces. Cream the butter, add gradually the sugar, then the walnut meat, eggs and milk. Sift together thoroughly the flour and baking powder; add and beat vigorously. Bake in a sheet forty-five minutes, Cover with WHITE MOUNTAIN CREAM: One cup sugar, one-third cup water, white of one egg, half teaspoon vanilla. Boil the sugar and water together until it threads. Pour the syrup slowly into the beaten egg white. Beat until cool enough to spread, then add the flavor- ing. NO. 87.— WATERMELON CAKE. Mrs. George W. Throop, R. R. No. 3, Station K, Los Angeles.— For the white part stir to a cream two cups sugar with one of butter, then stir in one cup sweet milk; mix two teaspoons cream of tartar and one of soda with three and 'one-half cups flour; then stir in the other ingredients and add the beaten whites of eight eggs. For the red part, take one cup red sugar and one-half cup butter; stir red to a cream, then add one one-third cup sweet milk, two cups flour in which has been mixed one teaspoon cream of tartar, and one-half teaspoon soda; then add the beaten whites of four eggs and a cup of small seedless raisins

Cook this with the app: pantry check, scaling, and the assistant.